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Evansville Courier & Press

Knob Hill Tavern Chef's Challenge Recipes
By Rebecca Coudret (Contact)
Wednesday, July 18, 2007


Photo by Vincent Pugliese

Knob Hill chef places asparagus next to Rainbow Citrus Baked Halibut during the Chef's Challenge at Knob Hill.

Rainbow Citrus Baked Halibut

4 8-ounce halibut steaks
1 lemon
1 lime
1 orange
1/4 cup butter
Sea salt and fresh ground pepper, to taste

Zest each piece of fruit, then cut fruit in halves.
Brush halibut steaks with butter. Sprinkle trio of zest across tops.
Salt and pepper to taste.

In a hot skillet, sear one side of halibut. Turn, sear.
Place in 350 degree oven to finish.
Sprinkle once again with zests and squeeze juices liberally. Serve immediately.
 


Photo by Vincent Pugliese

A Rotelle Pasta Salad at Knob Hill in Newburgh for the Chef's Challenge.

Rottelle Pasta Salad

1 pound rottelle (wagon-wheel) pasta, cooked and chilled
4 ounces grape tomatoes, halved
4 ounces broccoli florets, blanched
3 ounces black olives, sliced
1 yellow bell pepper, julienned
1 teaspoon roasted garlic, minced
1/4 cup fresh basil, minced
Fresh ground pepper, to taste
2 cups bottled Italian dressing

Combine all ingredients and chill for at least four hours before serving.

New Potato and Vegetable Medley

1 tablespoon virgin olive oil
1 red or yellow bell pepper, roasted
1 cup baby red potatoes, steamed
1/2 cup baby carrots, steamed
1/2 red onion, caramelized
1 sprig each: tarragon, basil, sage, curry, mint and thyme
1 teaspoon sea salt
4 turns fresh ground black pepper
Butter, garlic to taste

Heat pan very hot.
Add olive oil, whole or quartered steamed baby red potatoes; saute until golden brown.
Add steamed carrots and red or yellow roasted pepper; saute about 25 minutes.
Add 1/2 cup caramelized red onions. Salt and pepper, to taste. Finish with butter, garlic and fresh chopped herbs.

Fried Tortillas With Ice Cream and Berries

Package of tortillas
Oil for deep-frying
Strawberry (or other berry-flavored) ice cream
Fresh berries, to garnish
Powdered sugar, to dust

Arrange tortilla until edges overlap, making an open "pocket."
Wet edges, then deep-fry.
Let cool.
Scoop ice cream into center.
Sprinkle with powdered sugar; dust until it looks nice. Sprinkle berries on plate.

http://www.courierpress.com/news/2007/jul/18/knob-hill-tavern-recipes/


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